Bake Off Bakealong - A lack of baking and a FREE recipe!

Hello there!

I'm sorry for my prolonged absence from this blog.  Honestly, there's so much going on and just not enough hours in the day for me to keep all the plates spinning.  I'm going to write a much longer post about life and balance and filters but that's not for now.  For now, I wanted to update you on my Bake Off Bakealong (not that you knew I was doing one!) and provide you with a FREE recipe!

So each year  I have the grand idea of baking along to the GBBO.  I pick one challenge from each week and bake one thing each week.  Simple, right?

Well, true to form  I've already fallen waaaay behind.  I am only on week 2 and haven't actually managed to watch any of this year's GBBO yet!

I also "cheated" in week 2 and just made my go-to recipe:  Mary Berry's Lemon Drizzle Tray Bake.  Honestly it works to perfection every time!

But week 1 was biscuit week.  No way was I going to do a self portrait of myself in biscuits.  Viewers of the podcast will know that I jokingly held up an empty plate - very apt as I would eat my self-portrait before anyone could see!  However, a little while later, I did the first challenge.

Regional Biscuits with a Twist.

I chose Grantham Gingerbreads - a strange, airy biscuit that comes out like the mix between a biscuit and a meringue due to the high sugar content.  For the twist, I added pineapple.  This might sound like an odd combination but I'd actually had a salad with a ginger and pineapple dressing over Summer and it was yummy!

I did try to use Mary Berry's all-in-one method that works so well for cakes, but it really doesn't work for biscuits!  Haha!  I ended up having to add water just to get it to stick together a little, because what I had was breadcrumbs.  Well, biscuity flavoured breadcrumbs.

So here you recipe for Grantham Pineapple and Gingerbread Biscuits.  I'd love to know how they work for you!

50g  butter
175g sugar
1 medium egg, beaten
1/2tsp vanilla extract
125g self-raising flour
1tsp ground ginger
50g dried pineapple


Cream the butter and sugar in a bowl until light in colour and fluffy.
Beat in the egg and add the vanilla extract.
Use a knife to work the flour and ginger into the mixture to make a firm dough.
Roll the dough between your  (clean) palms into small balls and put them on greased baking sheets.

Be careful to space them apart or else they will all join together on the sheet!

Bake at 130 degrees C (fan)  for 40-45m.  They will be risen, hollow, and starting to brown.

I hope you enjoy!

Gemma xx


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